From the page: Leftover rice still has a lot to give
Idea 4
Homemade rice milk
drinks made from soaked grains are an ancient tradition in Asia; modern rice milk emerged as an affordable plant-based alternative, because rice is the most consumed cereal on the planet. The physics is simple: when soaked, the grain releases starch and flavor into the water, and blending suspends it all in a creamy "milk".
What you need
- 1 cup of raw rice (or very firm leftovers, less ideal but possible)
- 4 cups of water
- Pinch of salt, cinnamon or vanilla extract (optional)
- Fine sieve or cotton cloth
How to make it
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1
Soak the raw rice in the water for 4 hours or overnight — it's the soaking that extracts the starch and flavor.
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2
Blend everything in a blender for 2 to 3 minutes, until very milky.
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3
Strain through a cloth or fine sieve, squeezing well to extract the liquid.
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4
Season with salt, cinnamon or vanilla and refrigerate.
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5
Keeps up to 4 days chilled; stir before serving, since the starch settles at the bottom.
Finishing touches
don't throw away the strained pulp — it becomes porridge, sweet crumble or an addition to cakes.
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